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Ingredients
1 Package 16 dry Bean Soup
2 Bay leaves
1/4 Teaspoon dried oregano
1/4 Teaspoon dried basil
3 Celery stalks celery, sliced thin
1/2 Pound carrots, sliced thin
1 Onion, chopped
4 Garlic cloves, minced
1 Pound Italian sausage
1 Tablespoon olive oil
2 Cans chicken stock
1 Can diced or stewed tomatoes
1/4 Teaspoon crushed red pepper
Salt & pepper, to taste
1 Chicken bouillon cube
Water to cover ingredients
Instructions
Slice casings of sausage meat and crumble into a skillet. Add olive oil and saut� over medium high heat until outside of sausage begins to brown. Add onion and saut� until translucent. Add garlic near end. Sausage meat does not need to cook, only brown slightly. Do not allow garlic to brown.
Deglaze pan with chicken stock, and transfer contents of pan to crockpot. Add remaining ingredients except for tomatoes to Crockpot.
Cook on HIGH for 2 hours, then cook an additional 3 5 hours on LOW setting or until beans are tender. Note: Do not allow to boil - choose a setting low enough to keep at a simmer only!
Check occasionally to see if more liquid is required as beans expand during cooking. Add tomatoes during final hour of cooking, season with salt and pepper to taste.
Can be served over pasta or rice.
11/09/14 * * * * *